Tag Archives: Beef

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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Hamburger Goulash

This hamburger goulash is going to be a staple in your home…GUARANTEED! Please enjoy!

Serves: 6

Prep: 5 minutes; cook time: 30 minutes

Here’s what you’ll need:

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2 pounds ground beef

1 onion, chopped

2 cups water

3/4 cup ketchup

2 Tbsp Worcestershire sauce

2 tsp paprika

2 tsp sugar

1 tsp salt

1/2 tsp ground mustard

1/4 tsp garlic powder

2 Tbsp all-purpose flour

1/4 cup cold water

Directions:

In a Dutch oven, cook beef and chopped onion over medium heat until meat is no longer pink; drain…. by the way…we LOVE ONIONS!!

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Add the water…..

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Ketchup…..

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Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

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Ground mustard…..

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Garlic powder…..

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Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine flour and cold water until smooth…..

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Stir into the meat mixture…..

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Bring to a boil and stir for 2 minutes or until thickened. Serve with pasta of your choice! We chose to use small shell pasta!

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This was his second bowl! 🙂

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Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

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1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans

Directions: 

In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

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Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

Taco Chili

It was a very cold and rainy day here in the midwest and I was NOT attempting to leave the house for anything. I knew I was making chili tonight but I wanted something with a little heat and some tantalizing spice to it. So I found a recipe for taco chili. I added Rotel tomatoes and Jalapenos to the mix and used 1 Tbsp of my own taco/chili seasoning mix (spices, rubs, and marinades category). We served this chili with cornbread! Mmm!

Makes:  6 servings

Here’s what you’ll need:

1 lb. ground beef or turkey (shredded chicken would work great too!)

1/2 large onion, chopped

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (10 oz) can Rotel tomatoes

1 (28 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 packet of taco seasoning mix

1 packet of ranch dressing mix (I use 1 Tbsp from the small container that I have)

small amount of jalapenos (depends on your heat preference)

Directions:

In a large stock pot, over medium heat, brown the beef and the onion until cooked through……

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Once the beef is cooked, add the Rotel…..

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Add the diced tomatoes…..

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Add the tomato sauce…..

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The ranch dressing mix…..

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The taco seasoning…..

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The can of kidney beans…..

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Bring to a boil……

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Once boiling, reduce heat and let simmer for 15-30 minutes or until heated through and ready to eat! Mmm!

I like to serve mine over cornbread!

 

Beef and Noodles (Slow Cooker)

It was a cold day today…Brr! I think it only got into the 30’s and cloudy, which makes for a warm meal. So I’m glad that I thought about having a slow cooker meal ready for this evening. I decided to make my famous (within the family) Beef and Noodles. This dish is a great comfort food and definitely a belly warmer for those cold nights! I use simple ingredients and let it cook slowly (hence the slow cooker part). I hope you all enjoy this recipe and as always, feedback is greatly appreciated! Please ENJOY!

Makes: 6 servings

Here’s what you’ll need:

1 lb beef stew meat

16 oz package frozen egg noodles

1 (32 oz) beef stock

2 bay leaves

1 tsp garlic and herb seasoning (can also use garlic pepper)

salt & pepper to taste

Directions:

Place liner in slow cooker or spray with non-stick cooking spray. Turn slow cooker on LOW. Place beef in bottom of slow cooker…

Add beef stock…

Bay leaves, garlic and herb seasoning, 1/4 – 1/2 tsp salt, pinch of black pepper…

Cover tightly and let beef slow cook for approximately 8-9 hours (depends on your slow cooker)…

During the last 45 minutes add the frozen egg noodles, cover and let cook…

After 45 minutes remove the bay leaves…

Garnish with a little bit of Parsley and Enjoy!

Beef Stew w/Beer and Paprika

It’s that time of year again and my cravings for comfort foods are on the rise. This comfort food had Josh and I all excited and let me tell ya, this recipe did not disappoint us at all. The taste buds were just as excited as we were. Please enjoy this recipe, I changed a few things but over all, it was definitely worth the long cooking time. Please enjoy! I obtained this recipe from the Pioneer Woman.

Makes: 6 servings

Here’s what you’ll need:

3 Tbsp olive oil

1 Tbsp butter

2 lb. boneless stew meat (cut into smaller 1/2 inch pieces)

1 medium onion, diced

2 cloves garlic, minced

1 (12 oz) beer (any kind)

4 cups beef stock

1 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/2 tsp paprika

1/2 tsp kosher salt

black pepper

1 1/2 tsp sugar

baby carrots (equivalent to 4 whole carrots, peeled)

3-4 new potatoes (depends on size), quartered

Directions:

Heat olive oil and butter in a large pot over medium-high heat. Brown meat and then add diced onions to the large pot. Stir and cook for 2-3 minutes until softened. Add minced garlic and stir for another minute or so.

Pour in beer and beef stock, then add the Worcestershire sauce, tomato paste, paprika, salt, pepper, sugar, potatoes, and carrots.

Cover and Simmer over medium to medium-low heat for 1 1/2 – 2 hours. If stew gets dry, add 1 cup of hot water to replenish liquid. Adjust seasonings as needed. Serve over freshly baked buttermilk biscuits.

**For thicker stews, you can add 2-3 Tbsp cornstarch with cold water and stir until thoroughly dissolved, pour into stew and let boil for 1 minute. The stew liquid will thicken.

Slow Cooker BBQ Beef Sandwiches

Oh Lord, these sandwiches have a very sweet flavor and will definitely stick to your tastebuds! The slow cooker can be your best friend especially when you don’t have the time for grilling or baking. These are definitely worth the slow cooking process…TENDER!

Makes: 12 sandwiches

Here’s what you’ll need:

3 pounds boneless beef chuck roast

1 cup BBQ sauce (I like Sweet Baby Ray’s Vidalia Onion flavor)

1/2 cup peach or apricot preserves

1/3 cup chopped green bell pepper

1 Tbsp dijon mustard

2 tsp packed brown sugar

1 small onion, sliced

12 Onion buns, kaiser buns, or hamburger buns, split

Directions:

Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4-5 quart slow cooker. Mix remaining ingredients except buns; pour over beef. Cover and cook on low setting for 7-8 hours or until beef is tender. Remove beef to cutting board. Cut into thin slices; return to slow cooker. Cover and cook on low heat setting 20-30 minutes longer or until beef is hot. Fill buns with beef mixture. We serve this up with potato salad and coleslaw! Yum!

**This recipe is not for slow cookers that heat up on a base. Please follow your manufacturer instructions for layering ingredients and choosing a temperature.

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